Dinner

Chicken and Eggplant Casserole is for Dinner.

Chicken and Eggplant Casserole takes 30 minutes to prepare.

Chicken and Eggplant Casserole takes 30 minutes to cook.

Chicken and Eggplant Casserole makes 4 servings.

The ingredients for Chicken and Eggplant Casserole are:

1 eggplant, peeled and cut into 12 slices
2 tbsp shredded Parmesan cheese
1/2 tsp garlic powder or 1 clove garlic, minced
3/4 pound boneless, skinless chicken breast, chopped
1 can (14 1/2 oz) diced tomatoes
1 medium onion, chopped
1 large green pepper, chopped
1/2 cup mushrooms, sliced
3/4 tsp dried Italian seasoning
1/4 tsp black pepper
1/4 cup shredded mozzarella cheese

Here is how you make Chicken and Eggplant Casserole:

Preheat the broiler.Arrange the eggplant slices in a single layer on a nonstick baking sheet. Mist the slices with cooking spray. Broil 4 inches from heat for 2 minutes, or until golden. Turn the eggplant over and mist again. Sprinkle with Parmesan cheese and garlic. Broil for 1 minute, or until golden. Set aside.Heat a nonstick skillet coated with cooking spray over medium-high heat for 1 minute. Add the chicken and cook, stirring often, for 5 minutes, or until no longer pink. Add the tomatoes (with juice), onion, bell pepper, mushrooms, Italian seasoning, and black pepper, stirring to break up the tomatoes. Bring to a boil. Reduce the heat to low and simmer for 5 minutes.Preheat the oven to 375 degrees.Coat an 8" baking dish with cooking spray. Arrange 6 eggplant slices in the bottom of the dish. Top with the chicken mixture. Arrange the remaining 6 eggplant slices over the chicken. Sprinkle with the mozzarella cheese. Cover with foil and finish cooking, or refrigerate until the next day. Or wrap and freeze for up to 3 weeks.Bake, uncovered, for 30 minutes, or until heated through. To cook frozen casserole, bake, covered, at 375 for 50 minutes, or until heated through.Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user BINGOSMOM.

The nutritional information for Chicken and Eggplant Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 215.7

• Total Fat: 4.4 g
• Cholesterol: 59.5 mg
• Sodium: 217.1 mg
• Total Carbs: 17.9 g
• Dietary Fiber: 5.7 g
• Protein: 27.1 g

Chicken and Eggplant Casserole is Italian cuisine.

The dietary needs meet for Chicken and Eggplant Casserole is Low Carb